Holy yum! I may have found my new favorite dessert.
I picked up a Better Homes and Gardens Holiday Baking magazine about a month ago when I was at the grocery store. After flipping through the magazine a number of times, one recipe always stuck with me- Butterscotch Tassies. I think it’s because I really loved the name- and they looked like they would taste good as well.
Combine butter, cream cheese & flour.
Refrigerate dough for 30-60 minutes, then shape it into 24 balls.
Press each ball into an ungreased mini-muffin tin
For filling- melt together butterscotch chips, chocolate chips and butter
Whisk in an egg and sugar
Pour filling into each pastry-lined cup
Bake, and enjoy!
The recipe called for a butterscotch drizzle over the top.
I thought that these tassies tasted perfect without it.
The photos can’t even begin to describe how good these are.
I plan on making many, many more so everyone can try!
1/2 cup butter, softened
3-ounces cream cheese, softened
1 cup all-purpose flour
1/3 cup butterscotch chips
1/4 cup semisweet chocolate chips
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon sugar
1. In a medium bowl, combine 1/2 cup butter and cream cheese. Beat with an electric mixer on medium to high speed until smooth. Add flour. Beat on low speed just until combined. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 325. Shape dough into 24 balls. Press each ball evenly onto the bottoms and up the sides of the 24 ungreased mini-muffin cups; set aside.
3. For filling, in a small saucepan, combine butterscotch chips, chocolate chips and 2 tablespoons butter. Cook and stir over low heat until melted. Remove from heat. Whisk in egg and sugar. Spoon filling into pastry-lined cups.
4. Baked in the preheated over for 20 to 25 minutes or until pastry is golden brown and filling is puffed. Cool in pan on wire rack for 5 minutes (filling will fall slightly as it cools). Carefully transfer tassies to wire rack; cool completely. Drizzle with Butterscotch Drizzle. Makes 24 tassies.
Butterscotch Drizzle: In small saucepan, combine 1/4 cup butterscotch chips and 2 teaspoons shortening. Cook and stir over low heat until melted.
To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.